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Manuka Health Certified Raw UMF 10+ MGO 263+ Manuka Honey Description
- 100% Pure NZ
- Delicious Rich Flavor
- Smooth Velvety Texture
- Non MGO
- Kosher
- Nut-Free
- Vegetarian
- Glyphosate Free
- Antibiotics Free
- BPA Free
Directions
Enjoy 1 Tbsp honey between meals or with warm water.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Supplement Facts
Serving Size: 1 Tbsp. (15 g)
Servings per Container: 16
| Amount Per Serving | % Daily Value |
|
| Calories | 45 | |
|
| Total Fat | 0 g | 0% |
|
| Sodium | 1.8 mg | < 1% |
|
| Total Carbohydrate | 12 g | 4% |
|
| Sugars | 12 g | |
|
| Protein | 0 | |
|
Other Ingredients: 100% MGO™ 263+ Manuka Honey.
Warnings
Warning: Not suitable for infants under 12 months of age.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Pumpkin Spice Bundt Cake with Caramel Drizzle
[vc_row][vc_column][vc_column_text]This fall-inspired dessert combines gluten-free flours, warm spices and a dreamy, dairy-free caramel sauce. It’s sweetened only with coconut sugar, thick and wholesome Manuka honey and maple syrup. The secret to the natural caramel sauce is the
SunButter sunflower butter. Made with roasted sunflower seeds, it lends a caramel flavor and a super smooth consistency. Top with pecans and share a slice this season.
Pumpkin Spice Bundt Cake with Caramel Drizzle
Cake
- Coconut oil (for greasing)
- 2 Tbsp. sunflower seeds
- 6 organic pasture eggs
- 2/3 cup water
- 2/3 cup refined coconut oil
- 2 Tbsp. vanilla extra
- 1-1/2 cups almond flour
- 1-1/4 cups arrowroot flour
- 1 cup coconut flour
- 1-1/4 cups coconut sugar
- 2 tsp. baking soda
- Dash sea salt
- 2 Tbsp. cinnamon
- 2-1/2 tsp. allspice
- 1 tsp. ground ginger
- 1 tsp. ground cloves
- 1/2 tsp. ground nutmeg
- 1 tsp. ground cardamom
Caramel sauce
- 1/4 cup Pri Manuka Honey
- 2 tsp. Organic SunButter Sunflower Butter
- Dash sea salt
- 1 Tbsp. maple syrup
- 1/8 tsp. vanilla extract
Garnish
- Preheat oven to 325 degrees F.
- Grease 12-cup Bundt pan with coconut oil. Sprinkle sunflower and pumpkin seeds on bottom.
- In large bowl whisk eggs, water, oil and vanilla.
- Add flours and baking soda. Mix well.
- Stir in pumpkin spices until well combined.
- Pour batter into Bundt pan and bake 30-35 minutes, until toothpick inserted in center comes out clean.
- Let cake cool or place in freezer 5-10 minutes.
- In small bowl, mix together all caramel sauce ingredients until thick and smooth. When cake is cool pour on caramel sauce and arrange pecans on top.
Grab the ingredients for this seasonal gluten-free Bundt cake!
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